Not all Dallasites can deal with the jam-packed crowds and over-the-top parties that swarm the city on New Year's Eve. For socialites who prefer entertaining at home instead of bar-hopping from the Harwood District to West Village, shake the night up a bit by replacing a blasé midnight Champagne toast with something a little more posh.
Here are five Champagne-infused cocktail recipes, provided by five of Dallas' most inventive bars. Though you'll pop bubbly all night long to keep the drinks flowing, we recommend you keep a few six-packs handy -- Deep Ellum Brewing Co.'s Dallas Blonde will do -- in case you run out of the fizzy stuff.
Péché Mignon from Mercat Bistro
- 1 cup pineapple, cubed
- 6 oz raspberries
- 2 oz blueberries
- 10 mint leaves
- Favorite white or sparkling wine
- Orange juice
Muddle the diced pineapple then add raspberries. Continue to muddle, then combine whole blueberries.
Evenly distribute the mix into 10 ball sphere molds. Add one whole mint leaf to each mold. Fill with orange juice and freeze for approximately 4 hours.
Remove from mold and carefully place a frozen ball in each wine glass. Fill with favorite white or sparkling wine.
Note: If ice sphere molds are not available, distribute mix in an ice tray and add 1/3 mint leaf in each individual mold. Use 3-4 ice cubes per glass to make the cocktail.
Blood-Orange Champagne Cocktails from The Standard Pour
- 2 blood oranges (or 2 oz blood orange juice and one blood orange for garnish)
- 1 oz dry curaçao
- 3 drops Angostura bitters
- 1 sugar cube
- Your choice of Champagne
Soak one sugar cube in 3 drops angostura bitters. Let sit.
Juice one blood orange to yield 2 oz juice. Use mandolin to make very thin splices of blood orange wheels.
In shaker, add blood orange juice, dry curacao, and ice. Shake.
In a Champagne flute, add sugar cube and one blood orange splice. Strain shaker into flute. Top with Champagne and garnish with an orange wheel on rim of glass.
Pear and Cranberry Bellini from Henry's Majestic
- 6 pears
- 1 liter vodka
- 1 pound frozen cranberries
- 4 cups white sugar
- 3 sprigs thyme
- 4 cups water
- 1 bottle dry rosé
Slice 5 pears and place in a large container. Add one bottle of vodka. Let sit for 48 hours, then strain and bottle liquid.
Preheat oven to 200 degrees. Thinly slice 1 pear, then coat using 1 cup sugar. Place on a baking sheet and bake for 45 minutes. Let cool.
Place thawed cranberries, water, thyme and 3 cups sugar into a blender. Blend until smooth. Bottle and store in refrigerator.
For each cocktail, pour 1 oz chilled pear-infused vodka into Champagne flute. Add 1/2 oz cranberry puree. Top with rosé, then garnish with candied pear slice.
Classic Champagne Cocktail from Happiest Hour
- 2/3 oz Chambord raspberry liqueur
- 1/3 oz St Germain Elderflower liqueur
- 5 oz Champagne
- Fresh raspberries
Pour raspberry and elderflower liqueurs into a glass. Top with Champagne. Add 2-3 raspberries for garnish.
Under the Mistletoe from Mansion Bar
- 1 1/2 oz london dry gin
- 3/4 oz lemon
- Your choice of Champagne
- 3 cups cranberries
- 2 T. orange zest
- 2 tsp sage
- Sugar (as desired)
To make cranberry compote, place cranberries, sage, and orange zest in water in a saucepan. Add sugar as desired and bring to a boil. Cook until cranberries burst. Allow to cool. Blend and strain through a sieve. Store in refrigerator.
Place one teaspoon of cranberry compote in cocktail shaker along with ice, gin, and lemon. Shake and strain into Champagne flute. Top with Champagne.